Description
A silky, comforting white bean soup simmered with rosemary, garlic, and tender cannellini beans for a warming, easy meal.
Ingredients
2 tablespoons olive oil
1/2 medium yellow onion, diced (about 1 cup)
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
4 garlic cloves, minced
4 (15-ounce) cans cannellini beans, drained and rinsed, divided
4 cups low-sodium vegetable broth
2 teaspoons fresh rosemary, finely chopped
1/2 cup heavy cream (optional; omit for vegan)
Instructions
1. Heat olive oil in a medium saucepan over low heat.
2. Add diced onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes.
3. Stir in garlic and cook for 1 minute.
4. Add 2 cans of beans, vegetable broth, and rosemary. Increase heat to high and bring to a boil.
5. Reduce heat and simmer uncovered for 15 minutes.
6. Remove from heat and let cool slightly. Puree the soup with an immersion blender or in batches using a blender until smooth. Adjust thickness with extra broth if needed.
7. Return soup to medium-low heat. Stir in remaining 2 cans of beans and heavy cream if using. Simmer until heated through.
8. Taste and adjust seasoning with additional salt and pepper. Garnish with a drizzle of olive oil and chopped rosemary if desired.
Notes
Omit the cream for a dairy-free or vegan version. Adjust seasoning after blending to keep flavors balanced.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian-inspired